Lemon Cupcakes with Lemon Cream Cheese Frosting Recipe

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Who can resist the tangy zestiness of lemon combined with the sweet indulgence of cupcakes? If you’re a baking enthusiast or just someone with a sweet tooth looking for a delightful treat, then you’re in for a treat with this Lemon Cupcakes with Lemon Cream Cheese Frosting recipe. Bursting with citrus flavor and topped with a creamy frosting, these cupcakes are sure to brighten up any occasion.


Ingredients for Lemon Cupcakes: Let’s start with what you’ll need to whip up these delectable lemon cupcakes. Gather the following ingredients:

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup buttermilk

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt

 Instructions for Making Lemon Cupcakes: Now that we have all the ingredients, let’s dive into the baking process. Follow these simple steps:


Preheat Your Oven and Prepare Cupcake Pans: Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.


Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

 Add Eggs, Lemon Juice, and Zest: Beat in the eggs, one at a time, followed by the fresh lemon juice and lemon zest until well combined.


 Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Fill Cupcake Liners and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.


Making Lemon Cream Cheese Frosting: While the cupcakes are baking, let’s whip up the creamy and tangy lemon cream cheese frosting.

 Beat Cream Cheese and Butter: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.


Add Powdered Sugar, Lemon Juice, and Zest: Gradually add the powdered sugar, fresh lemon juice, lemon zest, and a pinch of salt, beating until smooth and fluffy.

Decorating Your Lemon Cupcakes: Once your cupcakes have cooled completely, it’s time to decorate them with the luscious lemon cream cheese frosting.


 Frost Cupcakes: Using a piping bag or offset spatula, generously frost each cupcake with the lemon cream cheese frosting.

Garnish (Optional): For an extra burst of flavor and a touch of elegance, garnish each cupcake with a twist of lemon zest or a small lemon slice.



Voila! Your lemon cupcakes with lemon cream cheese frosting are ready to be enjoyed. Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat, these zesty delights are sure to impress. So go ahead, indulge your taste buds and elevate your baking game with this irresistible recipe.


FAQs (Frequently Asked Questions):

Q1: Can I use bottled lemon juice instead of fresh lemon juice for the cupcakes? A: While fresh lemon juice is preferred for the best flavor, you can substitute bottled lemon juice if that’s what you have on hand. Just be aware that the flavor may not be as vibrant.


Q2: How should I store leftover cupcakes? A: Store any leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving for the best taste and texture.

Q3: Can I freeze these cupcakes? A: Yes, you can freeze these cupcakes (unfrosted) for up to 2-3 months. Thaw them in the refrigerator overnight before frosting and serving.


Q4: Can I use low-fat cream cheese for the frosting? A: While you can use low-fat cream cheese, keep in mind that it may affect the texture and flavor of the frosting slightly. Full-fat cream cheese will yield the creamiest results.

Q5: Can I double this recipe to make more cupcakes? A: Absolutely! Feel free to double or even triple the recipe to make a larger batch of cupcakes for a bigger crowd or for stocking up your freezer for future cravings. Just make sure to adjust the baking time accordingly.


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